Have a healthy Noche Buena!

MANILA, Philippines – And just like that, the Christmas season is here again. We will be invited to endless parties and family get-togethers. Weight gain is almost inevitable — especially when the buffet spread includes lechon, crispy pata and an array of rich and sinful desserts.

This is the time of the year when healthy eating gets thrown out the window, and promises are made to diet after the New Year. But with a few creative substitutions, you can still indulge in delicious Christmas fare without going overboard on calories and fat.

Earlier this month, my sister Rachel Alejandro and I launched The Sexy Chef Cookbook, a collection of easy-to-make healthy recipes and fitness tips. Here are some recipes from the book that I think will make great additions to your Noche Buena feast. I promise they will taste decadent enough, so your family won’t be able to tell they’re very nutritious and actually low in calories.

CHICKEN A LA QUEEN TOAST CUPS
Makes 12 cups
(123 calories per toast cup)

What inspired me to create this recipe was the hearty Chicken a la King dish my grandmother and I used to order at a popular bakeshop at the mall when I was a little girl. I love how food has a way of bringing back warm and fuzzy childhood memories.

INGREDIENTS:

12 slices whole-wheat bread, crusts removed
2 tbsp reduced fat butter, divided
2 tbsp green bell pepper, chopped
2 tbsp cup red bell pepper, chopped
2 tbsp cup all purpose flour
½ cup chicken broth
½ cup low-fat milk
¼ cup button mushrooms, sliced
1 cup skinless chicken breast fillet, cooked and sliced into bite sized cubes
1/2 tsp salt
pinch of black pepper

PROCEDURE:
To make the toast cups:

1. Flatten bread slices with a rolling pin.

2. Brush a muffin tray with 1 tbsp melted butter.

3. Gently press and fit slices of bread into cups.

4. Bake at 350 degrees for about 10 minutes until golden brown.

For the filling:

1. In a saucepan, sauté the peppers in butter until soft.

2. Stir in the flour and mix well to create a roux. Cook for 1 minute.

3. Slowly add the broth and milk and let it boil for a minute, whisking constantly.

4. Add the mushrooms and simmer until the sauce has a creamy consistency.

5. Add the chicken and season.

OSSOBUCO BEEF STEW WITH GREMOLATA
5 servings
(367 calories per serving)

It was love at first bite when I first tasted ossobuco. The hearty dish consisted of tender slices of veal shanks slowly braised in a sauce of tomatoes, white wine and vegetables. The meat was so tender it fell off the bone. I recreated the stew at home using top round beef cubes, a leaner cut of meat. The beef came out just as tender, but without the added cholesterol.

INGREDIENTS:

4 tbsp olive oil, divided

3/4 kilo top round beef cubes
1/4 cup onion, chopped
1 tbsp garlic, minced
1/4 cup celery, chopped
1/4 cup carrots, minced
1 (28 oz) can diced tomatoes with juice
2 cups low sodium beef broth
1/2 cup white wine
1 pc bay leaf
1 tsp thyme
1 tsp dried basil
1/2 tsp salt
1/4 tsp black pepper

For the gremolata:

zest of 1 lemon, minced
1 tbsp parsley, chopped
1 tbsp garlic, minced

Mix all together.

PROCEDURE:
1. In a non-stick casserole or dutch oven, sear the beef cubes in 2 tablespoons of olive oil until brown on all sides. Remove and set aside.
2. In the same pot, heat the remaining oil. Sauté the onion, garlic, celery, and carrots until they are soft. Add the tomatoes, broth, wine, bay leaf, thyme, basil, salt and pepper.
3. Return the beef to the pot and simmer on low heat for 2,5 hours or until tender. Sprinkle with gremolata before serving.

 

APPLE CINNAMON WHOLE-WHEAT BREAD PUDDING

12 servings
178 calories per serving

I love how the whole house smells like Christmas when I bake this guiltless dessert. I have to say, it’s just as good as my grandmother’s infamous bread pudding, even without the sinful ingredients.

INGREDIENTS:

2 cups low-fat milk
4 eggs, beaten
2 tsp vanilla extract
3/4cup coconut sugar
1 tsp ground cinnamon
7 slices whole wheat bread, cubed
1 apple, peeled and chopped
1/4 cup raisins
¼ cup dried cranberries
1/2 cup walnuts, chopped

PROCEDURE:

1. In a large bowl, whisk together the milk, eggs, vanilla extract, coconut sugar, and cinnamon until well combined.
2. Add the bread, apples, raisins, cranberries and walnuts. Mix well.
3. Transfer the bread mixture into a lightly greased oven safe casserole. Bake in a pre-heated oven at 350°F for 30 minutes, or until set. – Rappler.com

Barni Alejandro-Rennebeck is a chef and entrepreneur, co-owner of The Sexy Chef OBC 5 Star, Inc. She and her sister, singer-actress Rachel Alejandro, wrote The Sexy Chef Cookbook (click here to order). Follow The Sexy Chef on Facebook and Twitter @thesexychefph.